No-Bake Cheesecake
A delicious and easy-to-make No-Bake Cheesecake that is creamy and perfect for satisfying your sweet tooth, without requiring an oven.
Ingredients
Crust
- 1.5 cups graham cracker crumbs (or digestive biscuits)
- 0.5 cups unsalted butter, melted (or coconut oil for vegan options)
- 0.25 cups granulated sugar (or substitute with coconut sugar)
Filling
- 2 cups cream cheese, softened (or vegan cream cheese)
- 1 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cups heavy whipping cream (or coconut cream for a dairy-free version)
Topping
- Fresh fruits (strawberries, blueberries, or cherries)
- Chocolate shavings or caramel sauce (optional)
Instructions
Preparation
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. The mixture should resemble wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
- Tip: Use the bottom of a glass to pack it tightly to prevent crumbling.
Making the Filling
- Using a mixer, beat the softened cream cheese until smooth and creamy.
- Gradually add in powdered sugar and vanilla extract, mixing until well blended.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture, preserving the lightness.
- Tip: Use a spatula and fold gently to keep the mixture airy.
Assembly
- Pour the filling over the prepared crust, smoothing the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 75 minutes, allowing the cheesecake to set properly.
Serving
- Once chilled, run a knife around the edges before releasing the springform.
- Top with fresh fruit or your choice of drizzle before slicing.
- Tip: This cheesecake pairs beautifully with a berry sauce for a pop of color and flavor.
Notes
Keep the cheesecake covered in the refrigerator for up to 5 days. For long-term storage, consider freezing it, ensuring it is well-wrapped to prevent freezer burn.